Banana Chocolate Chip {Coconut Flour} Bread and My Introduction to Grain-Free Baking

January 27, 2013 § 6 Comments

Over the past several months,  as we’ve endeavored to transition our way of eating to a traditional foods diet, the bulk of my off hours have been spent in the kitchen.  Eating traditionally means that processed, convenince foods and eating out have, for the most part, not been included in our weekly menu.  Additionally, in mid October I made the decision to go completely grain free as a way to address some ongoing digestive issues.  We’ve been working with a wonderful nutrition coach, Gina Rieg of Simplistic Wholistic, who has been a great help to us on our real food journey.   One of the first recipes that Gina pointed me to when I cut out grains was this coconut flour bread recipe.  It quickly became a staple in our home and over the past couple months it has morphed into this delicious Banana Chocolate Chip Bread.

Banana Chocolate Chip {Coconut Flour} Bread


1/3 cup butter from grass fed cows

3/4 cup coconut flour

1/2 tsp sea salt

1 tsp baking powder {aluminum free, non-GMO}

1 tsp cinnamon

1 ripe banana

2 Tbsp honey

1 tsp vanilla extract

6 eggs from pastured hens

1/2 – 3/4 cup chocolate chips {I like this brand as they don’t use soy lethicin}


1. Grease a loaf pan with coconut or palm oil.  Cut a rectangle of parchment paper to fit the pottom on the loaf pan and lay it in the preparred pan.  Heat the oven to 350 degrees.

2. Melt the butter in a saucepan over very low heat. Be careful that the butter doesn’t start to bubble, foam or burn.

3. While the butter is melting, mix together the coconut flour, salt, baking powder and cinnamon.  Set aside

4. Mash the banana and, using a fork, wisk the mashed banana into the melted butter.  Add the honey and vanilla and wisk again with the fork.

5. In a separate bowl, beat the 6 eggs with a fork.  Add the butter mixture to the eggs and wisk well with a fork.  Add the chocolate chips and wisk lightly again.

6. Pour the egg-butter mixture into the bowl with the dry ingredients and stir with a spoon until the batter is smooth. 

7. Spoon the batter into the preparred loaf pan and bake for 40-45 minutes, until the edges are nicely golden. 

Once the bread is cool, I store it in the refridgerator and we eat off it all week for breakfasts or snacks.  It’s great spread with some yummy coconut oil!

§ 6 Responses to Banana Chocolate Chip {Coconut Flour} Bread and My Introduction to Grain-Free Baking

  • Danielle says:

    Where do you get/find your butter? And thanks for the link to the chips . . .

    • mandie says:

      I should have added a link for the butter too! I’ve updated the post :). I’ve been buying Trickling Springs Creamery butter. David’s natural market carries their products. They don’t stock all of them regularly but if there’s something particular you want you can ask them and they’ll include it in their weekly order.

  • briana says:

    Can’t wait to give this a try! Thanks for posting.

  • briana says:

    chocolate chips is one of the things I haven’t brought myself to change to a soy free product b/c of the expense and bc we eat them all.the.time.Maybe if I took the financial leap, I’d cut way back on my intake which would be a good thing. Just not certain I want to give that up quite yet. 🙂 ha.

  • Gina says:

    Thanks for the shout out Mandie – it’s been wonderful seeing you and your family on this journey for better health! Keep on sharing the REAL food, gut-healing word!:)

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